Meatball Subs on a Stick is the perfect combo of fun and flavor. Juicy, tender meatballs are wrapped in golden, flaky pizza dough and skewered for easy eating. Each bite delivers a satisfying crunch, followed by rich, savory goodness. These skewers are perfect for parties, game nights, or quick family dinners. Plus, they’re easy to dip into your favorite sauces, adding even more flavor to every bite!
What Makes Meatball Subs on a Stick So Irresistible?
A Fun Twist on a Classic
Who doesn’t love a good meatball sub? But turning it into a handheld skewer makes it even better! It’s less messy, easier to share, and just as delicious. The crispy dough adds a fun texture to the juicy meatballs, making every bite exciting.
Perfect for Any Occasion
Whether you’re hosting a party, packing a lunch, or just want a quick snack, Meatball Subs on a Stick fit the bill. They’re portable, kid-friendly, and super easy to make ahead of time. Plus, they’re a guaranteed crowd-pleaser!
Customizable to Your Taste
One of the best things about Meatball Subs on a Stick is how easy it is to switch things up. Add cheese inside the dough for a gooey surprise, or spice up the meatballs with some chili flakes. You can even try different dipping sauces like ranch, garlic butter, or spicy aioli for a unique flavor twist.
Read more : Philly Cheese Steak Dip Recipe – Creamy, Cheesy, Party-Perfect!
History of Meatball Subs on a Stick
From Italy to America
The classic meatball sub started as an Italian-American staple. Italian immigrants brought their beloved meatball recipes to the U.S. in the late 1800s. Soon, these juicy meatballs found their way into soft, crusty rolls, becoming a deli favorite in cities like New York.
The Birth of the Skewer
As people started looking for creative, easy-to-eat meals, the idea of Meatball Subs on a Stick was born. Wrapping meatballs in pizza dough and baking them on skewers made them perfect for parties and gatherings. It’s a fun way to enjoy a classic without the mess of a sandwich.
Cultural Significance
This dish reflects how traditional foods can be reimagined in fun, new ways. This Recipe blends Italian flavors with American creativity. It’s more than just a snack—it’s a symbol of how food brings people together, whether at a family dinner or a casual get-together.
For full recipe instructions, check the original source here: Meatball Subs on a Stick Recipe.
Meatball Subs on a Stick – A Fun and Tasty Twist on Meatball Subs
Description
These skewered meatball subs are wrapped in pizza dough and baked to golden perfection. Perfect for dipping in marinara, they make a great party snack or fun family meal.
Ingredients
Instructions
Preparing the Meatballs
-
In a large bowl, combine ground beef, Italian-seasoned breadcrumbs, grated Parmesan, an egg, garlic powder, onion powder, salt, and pepper.
-
Mix thoroughly until all ingredients are well incorporated.
-
Roll the mixture into uniform, golf-ball-sized meatballs for even cooking.
Assembling the Skewers
-
Unroll refrigerated pizza dough on a floured surface and slice into long, thin strips.
-
Thread a meatball onto each skewer, then wrap a strip of dough around the meatball and skewer. Repeat with additional meatballs, spacing evenly.
Baking the Meatball Subs
-
Place the skewers on a parchment-lined baking sheet.
-
Bake in a preheated oven at 200°C until the dough turns golden brown and the meatballs are cooked through, around 20-25 minutes.
Serving
-
Let the skewers cool slightly before serving.
-
Serve warm with a side of marinara sauce for dipping.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 7g35%
- Cholesterol 60mg20%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Choosing the Meat
Opt for 80/20 ground beef for juicy, flavorful meatballs. Leaner meats like turkey or chicken can be substituted, but they may result in drier meatballs. If using lean meat, consider adding a bit of olive oil or grated onion to retain moisture.
Seasoning the Meatballs
Italian-seasoned breadcrumbs add flavor and help bind the mixture. For a more robust taste, add fresh herbs like parsley or basil, or a dash of red pepper flakes for heat. Grated Parmesan adds a rich, savory note—don’t skip it!
Dough Selection and Handling
Refrigerated pizza dough is convenient and bakes up golden and crisp. Roll it out evenly and cut into thin strips to ensure it wraps around the meatballs without overpowering them. Avoid thick strips, as they may remain doughy in the center.
Assembling the Skewers
Threading the meatballs and wrapping the dough can get messy. To make it easier, chill the meatballs for 15 minutes before skewering. This helps them hold their shape. Space the meatballs evenly to ensure uniform cooking.
Baking Tips
Bake at 200°C for the perfect balance of crispy dough and juicy meatballs. Use parchment paper to prevent sticking. If you prefer extra browning, brush the dough with olive oil before baking. You can also sprinkle a little garlic powder or Italian seasoning on the dough for added flavor.
Serving Suggestions
Serve with warm marinara sauce for classic dipping. For variety, offer ranch, garlic butter, or spicy aioli. These skewers are great for parties, as they’re easy to handle and fun to eat. Pair them with a simple salad or roasted vegetables for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C to keep the dough crisp. Avoid microwaving, as it can make the dough soggy. These skewers can also be frozen; wrap them individually in foil and freeze for up to a month. Reheat from frozen for best results.
Customization Ideas
You can easily tweak this recipe to suit your taste. Try mixing ground pork or sausage with the beef for richer flavor. Add shredded mozzarella inside the dough for a cheesy surprise. For a vegetarian version, use plant-based meatballs and dough without animal products.
Cautions for Making Meatball Subs on a Stick
Skewer Safety
Use wooden skewers soaked in water for at least 30 minutes before baking. This prevents them from burning in the oven. If using metal skewers, handle with care as they will become very hot.
Even Cooking
Ensure meatballs are the same size for uniform cooking. Overcrowding the skewers may lead to uneven baking, with some meatballs undercooked while others overcook.
Dough Thickness
Avoid wrapping too much dough around the meatballs. Thick dough may not cook through, leading to a doughy texture inside while the outside appears golden.
Handling Hot Ingredients
Let the skewers cool for at least 5 minutes after baking. The meatballs and skewers will be extremely hot straight from the oven and could cause burns.
Food Safety
Ensure the meatballs reach an internal temperature of at least 74°C (165°F) to guarantee they are fully cooked and safe to eat. Undercooked meat poses health risks.
Storage Precautions
Do not leave cooked skewers at room temperature for more than 2 hours. Bacteria can grow rapidly, leading to foodborne illness. Refrigerate leftovers promptly and reheat thoroughly before eating.
